Chitti Kaajalu

Festive season is here and its the time for sweets.I got bored with regular Kheer and halwa so tried making this Kaaja with long shelf time,it was a failure when made in sometime last year,after long time I gave a try once again for Dussehra this year and it was a hit,I was not sure with the end product so made them in small batch,to my surprise my husband liked them so much and he said these are like Kakinada Kaaja,the most popular kaaja in Andhra,I was so happy hearing the lovely compliments.Here is the recipe.

Maida:1.5 cups
Baking Powder:1/2 spn
Curd:1/2 cup
Butter:1 stick(at room temperature)
Oil:For Deep Frying
Salt:A Pinch
Rice Flour:3 spns

Sugar Syrup:
Sugar:2 cups
Water 1 cup
Rose Water:5-6 drops
Elachi:2 pods

To make Sugar Syrup:
1.Take sugar in a boiling pan and dissolve 2 cups of sugar in 1 cup of water and bring it to boil and then add the elachi pods,put the flame on medium and boil it till the syrup becomes sticky.Finally add rose water stir and keep aside.

To Make Kaaja:
1.In a bowl take all purpose flour,baking powder,butter,pinch of salt and mix evenly,make sure that the flour is very well coated with butter this helps to make a crispy kaaja.
When done add the curd and make it to a smooth chapathi dough,keep it aside and let it rest for 15-20 mins.
2.In another bowl take rice flour and add a spn of ghee/butter and mix well to make crumbled effect and put aside.
3.Now take the chapathi dough and knead well,pinch a medium orange sized dough and roll it to thin chapathi and now sprinkle the rice flour mixture on the chapathi and then tightly roll the chapathi as we roll a mat.
4.After rolling it like a mat cut 3/4" pieces,now take each piece and press them,don't apply more pressure as the kaaja may loose its shape.Repeat the same with all the cut piece
5.Heat oil for deep frying the kaaja,when hot add the pressed kaaja into the oil and fry them till golden color on all sides and add them to the made sugar syrup and let them soak for 20 mins and the taken the kaaja out of the Sugar Syrup to a plate and then the kaaja is ready to serve.

1.Adding Curd is optional,U can add water instead of curd.
2.Rose water is also optional I just added to get more flavor.
3.Instead of rolling a single chapathi into mat u can place one more chapathi on top of other with the rice flourin between and then roll it.This gives more twists in the kaaja.


Nitha said...

Great to munch on...

Ms.Chitchat said...

They look absolutely gorgeous,would love to try sometime.

Kurinji said...

Lovely n Yummy!

Priya said...

Woww am drooling rite now here, feel like picking some rite now, cuties!

Priya's Easy N Tasty Recipes

Premalatha Aravindhan said...

Never tasted this before,but iam sure the taste must be gud,luks very nice...

Anu said...

Never tried this recipe... Looks yummy and delicious...

Akila said...

wow lovely one....

There is a surprise waiting for you at my blog dear....


uvr said...

Delicious plater of chitti kaajalu

navya said...

sis i love da way u present in da bolg..i keep searchng many blogs but to b frank none presents their food in a effective way...i like urs nd vahrehvah videos u guys r awesum...

Sunita said...

Lovely, chaala bagunnayi.. I wanted to try kajalu and ekkada chooddama ani first mee blog lo vetikite kanipinchindi.. abba entha cute ga unnayo, ivala ma intlo kajalu :D
Thanks for the wonderful recipe Kavya!!

kanthi said...

Kajalu chala bavunnayi kavya,maa kakinada(Tapeshwaram) kaja laage unnayi..